Easiest Way to Make Yummy Bamboo Shoot Soup a Regional Speciality

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Good Evening every body, at this time you get present recipe Bamboo Shoot Soup, a Regional Speciality with 5 ingredients and 6 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 5 ingredients and 6 stages of easy cooking Bamboo Shoot Soup, a Regional Speciality.

Ingredients all Bamboo Shoot Soup, a Regional Speciality

1. Needed 200 grams : Thin boiled bamboo shoots (chishimagisa variety preferred).

2. Needed 1/2 : Onion.

3. Needed 190 grams : Canned mackerel in broth.

4. Needed 3 tbsp : Red miso.

5. Needed 1000 ml : Dashi stock (see hints).

If all ingredients Bamboo Shoot Soup, a Regional Speciality it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Stages Cooking Bamboo Shoot Soup, a Regional Speciality

1. Cut the bamboo shoots into easy to eat pieces. Slice the onion about 5 mm thick..

2. Bring the dashi stock to a boil in a pan. Add the onion and simmer, then add the bamboo shoots a little bit later..

3. When the onion is cooked, add the canned mackerel, liquid and all. When the pan comes to a boil, lightly cut up the mackerel with your ladle (don't crush it too much). Dissolve in the miso and it's done..

4. This is the bamboo shoot, canned mackerel and onion version, but there's another variation … bamboo shoot, chopped pork and tofu. I recommend both..

5. This is also delicious as a "cat's meal" (nekomanma), with rice added to the soup..

6. One person made a version with beaten egg. This is delicious too. Try it with egg if you like!.

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